Moong dal papad pieces cooked with methi dana in tangy masala.
METHI PAPAD KI SABZI
Ingredients
¼ cup fenugreek seeds (methi dana), soaked overnight and boiled
4 moong dal papads
2 tbsps oil
1 inch cinnamon stick
2 dried red chillies, broken
1 tsp mustard seeds
¼ tsp asafoetida
1 tsp red chilli powder
½ tsp turmeric powder
1 tbsp coriander powder
Salt to taste
1 tbsp grated jaggery
4 kokum petals
½ tsp sugar
Fresh coriander for garnish
Method
1. Heat oil in a non stick wok. Add cinnamon, red chillies, mustard seeds and sauté till the seeds splutter.
2. Add methi dana and mix. Add asafoetida, red chilli powder, turmeric powder, coriander powder and salt. Mix well and sauté for 1-2 minutes.
3. Add a little water, jaggery and kokum petals. Stir and cook for 3-4 minutes.
4. Roughly tear papads into small pieces and add to the pan. Add sugar mix well and cook till the papads are soft.
5. Transfer the sabzi into a serving bowl. Garnish with coriander. Serve immediately.
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